Skinny Pizza With Butternut Squash, Roasted Tomatoes and Kale Pe

Submitted by Chuck Hughes

"Recipe courtesy Gigi Trattoria, Rhinebeck, NY"

 

• Ready In: 9hrs 20mins
• Ingredients: 22
• Serves: 4-6

ingredients

• Roasted Tomatoes

• 2 lbs plum tomatoes, halved lengthwise
• 3 garlic cloves, sliced
• 1⁄4 cup extra-virgin olive oil
• 2 teaspoons herbes de provence
• salt & freshly ground black pepper

• Slow-Roasted Butternut Squash

• 1 small butternut squash, peeled, halved, seeded and cut into 1/2-inch pieces
• 1 tablespoon extra virgin olive oil
• salt & freshly ground black pepper

• Kale Pesto

• 2 cups blanched broccoli rabe
• 2 loosely packed cups raw kale leaves
• 2 garlic cloves
• 1⁄4 cup chicken or vegetable stock or water
• 1⁄2 cup slivered toasted almond
• 1⁄3 cup grated grana padano or parmigiano-reggiano parmesan cheese
• salt & freshly ground black pepper
• 3⁄4 cup extra virgin olive oil

• Pizzas

• pizza dough, rolled out very thinly for four 12-inch pizzas
• 2⁄3 cup shredded fresh mozzarella cheese
• 3 -4 fresh basil leaves, thinly sliced
• 1 pinch dried oregano
• 1 ounce shaved grana padano or parmigiano-reggiano parmesan cheese
• extra-virgin olive oil, for drizzling

directions

1. For the roasted tomatoes:

2. Preheat the oven to 200 degrees F. In a large bowl, combine the tomatoes, garlic, oil and herbes de Provence. Gently toss with your hands to combine. Place the tomatoes, cut sides up, in a large baking pan. Season with salt and pepper. Roast until the tomatoes are reduced in size but still retain their shape, 6 to 8 hours.
3. Cool the tomatoes. The tomatoes can be covered with olive oil and stored in the refrigerator for up to 1 month.

4. For the slow-roasted butternut squash:

5. Preheat the oven to 400 degrees F. Place the squash in a large bowl and drizzle with the oil and season with salt and pepper. Toss. Spread the squash in a single layer on a baking sheet and roast until tender and golden on the edges, about 20 minutes.

6. For the kale pesto:

7. Combine the broccoli rabe, kale, garlic and stock in a food processor and pulse until chopped. Add the almonds and cheese and season with salt and pepper. With the motor running, slowly add the oil.

8. For the pizzas:

9. Put pizza stones or perforated pizza pans in the oven to heat up and preheat the oven to 450 degrees F. Spread the shells or dough with 1/3 cup of the kale pesto to within 1/8 inch of the edges. Divide 1/3 cup of the slow-roasted butternut squash and 1/4 cup of the roasted tomatoes evenly among the shells. Sprinkle with the mozzarella. Bake until the edges are deeply browned and the cheese is bubbly, 8 to 10 minutes. Sprinkle the pizzas with basil and oregano and scatter the shaved Parmesan over the top. Drizzle with oil and enjoy.